Chicken tikka masala
Yogurt-spiced chicken thigh seared hard for charred edges, then simmered in a smoky tomato and cream masala sauce. A quick skillet take on the takeout classic.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 910 kcal
Ingredients
Method
In a bowl, toss the chicken with the yogurt, 1 tsp garam masala, 1 tsp smoked paprika, the cumin, chili powder and 1/2 tsp salt until well coated. No need to marinate.
Heat the oil in a large skillet over high heat until shimmering. Spread the chicken out in a single layer and cook without moving until charred in spots, then turn and char the other side. Move it to a plate; it will finish cooking in the sauce. Chop the onion while it sears.
Lower the heat to medium and add the butter and onion to the same pan. Cook, scraping up the browned bits, until soft and golden.
Add the garlic, ginger, tomato paste and the remaining 2 tsp garam masala and 1 tsp smoked paprika. Stir for 1 minute until it smells toasty.
Pour in the tomato puree, water and sugar and return the chicken with any juices. Simmer, stirring now and then, until the sauce thickens and the chicken is cooked through with no pink inside.
Stir in the cream and simmer for 1 minute. Meanwhile, heat the rice in the microwave according to the package. Taste for salt and serve the curry over the rice, scattered with cilantro.
Tips
- Get the pan properly hot and don't crowd it: the charred edges stand in for the tandoor and are what separates tikka masala from butter chicken.
- Plain Greek yogurt works too; thin it with a splash of water so it coats the chicken evenly.
- Check your garam masala and rice labels if you need it strictly gluten-free; naan is not.
